Marion'S Potato Salad Recipe

Name: Marion'S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 lbs red potatoes (waxy potatoes, not baking potatoes); 1 dozen egg, hard boiled; 1 quart hellmann mayonnaise; 1/2 cup red wine vinegar; 1/2 cup vegetable oil (not olive oil); salt, to taste; 1/2 teaspoon ground black pepper; 1 tablespoon onion powder; 2 tablespoons dried dill weed; 3 tablespoons dried parsley; 1 teaspoon dried mustard; paprika, for garnish

Servings: persons

10 lbs red potatoes (waxy potatoes, not baking potatoes)
1 dozen egg, hard boiled
1 quart hellmann mayonnaise
1/2 cup red wine vinegar
1/2 cup vegetable oil (not olive oil)
salt, to taste
1/2 teaspoon ground black pepper
1 tablespoon onion powder
2 tablespoons dried dill weed
3 tablespoons dried parsley
1 teaspoon dried mustard
paprika, for garnish

1
Boil potatoes in a large pot of water until fork tender.
2
Potatoes should not be splitting their skins.
3
Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
4
Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
5
When cool, peel potatoes and eggs.
6
Discard potatoes skins and eggshells.
7
Cut potatoes into bite size pieces and put in a very large bowl.
8
Coat with vegetable oil.
9
Add vinegar to oiled potatoes.
10
Add black pepper, onion powder, dill, parsley, salt; mix well.
11
Taste. Add more salt or other seasonings if potatoes still taste bland.
12
Add dried mustard and mix well.
13
HINT: Do not add more mustard.
14
Add Hellmann's mayonnaise one cup at a time.
15
You may not need to use the whole jar.
16
Potatoes should be well coated, but not covered in mayonnaise.
17
Chop eggs into quarters.
18
Reserve 1 whole egg for garnish.
19
Add to potato mixture and stir gently.
20
Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
21
Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
22
Sprinkle top with a light dusting of paprika and a bit of dried parsley.
23
In center of bowl, place slices of the hard boiled egg reserved for garnish.
24
Allow to chill at least 4 hours in the refrigerator.
25
Repeat frequently for a happy summer.

1541

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 lbs red potatoes (waxy potatoes, not baking potatoes), 1 dozen egg, hard boiled, 1 quart hellmann mayonnaise, 1/2 cup red wine vinegar, and more.

Yes, Marion'S Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marion'S Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions